Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics

Abstract Meekiri (sometimes also known as Mee-Deekiri); fermented buffalo milk gel is a deep-rooted dairy product in Sri Lankan food culture and the production of Meekiri plays an integral part in the livelihood of rural farming. Meekiri consumption is widespread irrespective of geographic boundarie...

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Autors principals:	Hasitha Priyashantha, C. S. Ranadheera, D. M. D. Rasika, Janak K. Vidanarachchi
Format:	Artigo
Idioma:	Inglês
Publicat:	BMC 2021-10-01
Col·lecció:	Journal of Ethnic Foods
Matèries:	Buffalo milk Curd Fermented dairy products Meekiri Mesophilic starter culture Buffalo farming
Accés en línia:	https://doi.org/10.1186/s42779-021-00105-4
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